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Other Products

Our range of products include Chicken Sweet Corn Soup, Ilish bhape (steamed Hilsa), Fish Wrap In Banana Leaf (Parsi style), Chicken Stroganoff, Tengri Kebab and Mutton Cutlets.

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Chicken Sweet Corn Soup

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Ingredients

 

.1 cup chicken boiled and shredded .

.1/2 tin tinned cream style sweet corn.

. 2tbs corn flour, dissolve in water.

. 3 soup bowls chicken stock.

. 2tsp white vinegar.

. 1 tsp garlic paste

. 1tsp Ajinomoto (optional).

. 1 egg white, beaten.

. to taste salt and pepper.

 

 

Method

 

In a pan heat chicken stock. Add shredded chicken, corns, and garlic paste. Put it to boil.

Add salt and vinegar. Stir and cook for 5mins.

Add the corn flour and water mixture gradually in the pan and stir. Check that there are no lumps. Simmer cook for 5mins.

Pour the egg white over the simmering soup, stirring slowly all the time.

When the soup thickens add Ajinomoto, pepper and serve hot.

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Ingredients

 

. 3 big pieces ilish mach(Hilsa fish)

. 3 green chili

. 1tsp turmeric powder

. to taste salt

. 2tbs mustard seed.

. 3tbs mustard oil.

 

 

Method

 

Mix mustard seeds, 2 green chilies, and water and grind it to a paste.

Mix together turmeric, salt, mustard oil, fish pieces, green chilies and mustard past.

Cover and cook everything on low heat till done.

Add remaining green chilies and serve.

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Ingredients:

.4                                 Pomfrets.

.1/2tsp                          salt.

.1 piece                        lemon.

.1tbs                            oil(optional).

Green paste:

.1/2                              coconut, freshly grated.

.3-4                              green chilies.

.to taste                        salt.

.1/2tsp                          cumin seeds.

.3 pods                         garlic.

.1cup                            coriander leaves.

.1/2cup                         mint leaves.

.2tsp                            vinegar.

.1/4tsp                         mustard seed.(optional).

 

Method:

 

1.Wash and clean the fish.

2.slit the belly. Wash well.

3. Rub with lemon juice and salt. Let it be for 1hr.

4.grind together the other ingredients into a paste. Stuff the fish with the paste and spread a layer of the paste on both sides of the fish.

5. Warm the banana leave on both sides over the gas burner. Be careful that it does not burn. Grease the banana leave.

6.Wrap the fish in banana leaf and tie it securely.

7.Put 1tsp vinegar in a steamer, grease the steamer and steam the banana leaf wrap fish for 15 to 20mins or you can also heat a tawa, put 1/2tbs oil and roast the banana leaf wrapped fish on both sides on low heat it till done.

8.Serve garnished with rings of lemon, tomatoes and coriander leaves.

MAKES: 4 whole fish.

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Chicken Stroganoff

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Ingredients

 

. 300gm chicken, boneless and cut into cubes.

. to taste salt and pepper.

. 3tbs butter

. 3tbs refined flour.

. 1 cups fresh cream

. 1 cups chicken stock

. 250gm rice. Cooked.

. 2tbs butter.

. cup parsley, chopped or dry (optional)

 

 

Method

 

Prick the chicken pieces with fork and marinate.

Heat butter and oil and add chicken pieces. Toss all the pieces well with the butter and oil.

Add flour and mix well on low flame till it changes its color slightly.

Add chicken stock and simmer cook till chicken is cooked well.

Add cream, salt and pepper. Simmer cook for few minutes.

Heat 2tbs butter and mix it with the cooked rice.

In a serving dish 1st place the buttered rice over it pour the chicken cream.

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Tengri Kebab

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Ingredients:

 8 medium chicken leg pieces.

.as required oil and gee.

First marinade-

.2tbs lime juice.

 .1/2tsp salt.

 Second marinade-

 .1tsp ginger, crushed.

 .2tsp garlic, crushed.

 .2tsp cumin powder.

 .2tsp chili powder.

 .1tsp salt.

 .3tbs onion juice.

 .3/4 cup curd.

 .1tbs vinegar.

 .1/2tsp orange food color.(optional)

  Grind together-

 .8 peppercorns.

 .4 cardamoms

 .3cm cinnamon.

 .3 cloves.

 Method:

 1. Wash chicken, apply the first marinade and rub into the chicken legs well. Refrigerate for an hour.

 2. Apply the second marinade to the chicken legs and refrigerate for 12hrs.

 3. Grill chickens in a electric tandoor grill. Brush twice or trice with the drained liquid and turn the legs over to cook on all sides.

 4. When done, brush chicken legs with gee and grill for a few minutes till chicken legs crisps and browns slightly.

 5. You can also roast the chicken pieces on tawa with little oil till the chicken pieces are cooked. Then brush chicken with gee and hold each piece with a tong and burn them over a gas burner slightly on all sides.

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Mutton Cutlets

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Ingredients:

 

 .400gm                       mutton minced.

 

.2tsp                           red chili powder.

 

.10flakes                    garlic.

 

.1 medium                  onion, chopped.

 

.to taste                       salt, pepper.

 

.4                                green chilies.

 

.1/4cups                     coriander leaves, chopped.

 

.2                                eggs, beaten.

 

.1/3 cups                     dry bread crumbs.

 

.7tbs                            oil.

 

 Method:

 

 1.    Grind garlic into paste.

 

2.    In a pan heat 1tbs oil. Add onion, garlic and stir for 2minutes. Add meat and all other ingredients except breadcrumb and eggs. Cook till the meat is cooked and the gravy has evaporated. Remove and mix eggs and breadcrumbs. Makes 6 flat cutlets 8cm long and about 1cm thick.

 

3.    Heat 2tbs oil in frying pan on medium heat for 2minutes. Add 2 cutlets. Fry on both sides till brown. Serve with sauce.

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Fish Fry

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Ingredients

 

. 5 fish fillets (bhetki fish)

. 2tsp ginger and garlic paste.

. to taste salt and pepper.

. 3-4 green chili, pasted.

. cup mint and coriander leaves, pasted.

. 3tsp lime juice.

. 2 cups breadcrumbs

. 2 egg, beaten.

. for deep frying oil.

 

Method

 

Mix all ingredients except breadcrumbs, oil and eggs. Marinade for 1hr.

Dip fish in eggs and roll in breadcrumbs.

Deep fry in hot oil till golden brown.

Serve hot.

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Ingredients:

.500gm                          potatoes, boiled, peeled and mashed.

.1cup                             chicken, minced and cooked.

.to taste                        salt and pepper.

.7tbs                              butter.

.2                                    egg yolks.

.1 medium                    onion, minced.

.2-3                               green chilies, pasted.

 

Method:

  1. In a bowl mix chicken, onion, greens chilies pasted salt and pepper. Grind the mixture in mixer into a smooth paste.
  2. Beat butter and egg yolks. Mix chicken paste and mashed potatoes with it. Season with salt and pepper. Mix very well.
  3. Put this into the forcing bag with a nozzle. Pipe pyramids on a greased baking tray.
  4. Dot with butter and bake at 190c to 200c till brown dots appear.

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Crispy Fried Prawns

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